Low Iodine Pear & Cardamom Oat Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.6(15)
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Learn more →Ingredients
18 servings
- ½ cup coconut oil, melted and cooled slightly
- ½ cup pure maple syrup
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 ½ cups rolled oats
- ½ tsp baking soda
- ¼ tsp fine salt
- 1 tsp ground cardamom
- ¾ tsp ground ceylon cinnamon
- 1 medium ripe pear, peeled and finely diced (about ¾ cup)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, whisk together the melted coconut oil and maple syrup until combined. Add the egg and vanilla extract and whisk until the mixture is smooth and slightly thickened, about 30 seconds.
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